This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free and use gluten-free Wasa crackers to serve.
"Love, like a chicken salad or a restaurant hash, must be taken with blind faith or it loses its flavor." -Beatriz Williams, A Certain Age
This recipe for Creamy Chicken Salad with Apples and Raisins is sweet, savory, and tart at the same time.
You can use a salt free seasoning or blend of herbs and spices to make this really special. Try sprinkling salt-free lemon pepper, curry powder, or Creole seasoning for delicious options.
This salad is great for sandwiches on whole wheat bread or served on top of greens as a part of a salad. Make this on the weekend to have easy access to healthy, quick, and delicious lunches and dinners.
Servings: 6 | Serving size: about 1/2 cup
Cooking Time: 30 Minutes | Chilling time: 60 minutes
This recipe can be multiplied and will keep well for 3-4 days.
16 ounces boneless, skinless chicken breast
1 Tbsp. reduced fat mayonnaise
1/2 cup nonfat Greek Yogurt
2 tsp. Dijon mustard
2 Tbsp. apple cider vinegar
1 large stalk celery (small dice)
1/4 cup, chopped pecans
1 medium apple (cored and cut into small dice)
2 Tbsp. raisins
1/4 tsp. salt
black pepper to taste
1 medium cucumber (thinly sliced)
18 leaves Romaine lettuce
18 Wasa bread crackers (or gluten-free Wasa crackers)
Preheat oven to 350°F (180°C).
Spray a medium oven proof sauté pan with cooking spray or add 1 teaspoon of oil and place over medium-high heat.
Add chicken breast and cook until the chicken is golden brown on the bottom.
Turn the chicken, and then place in the oven to finish cooking.
Bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F (74°C).
Set aside to cool.
While the chicken is cooling, add the mayonnaise, yogurt, mustard, vinegar, celery, pecans, apple, raisins, salt, and pepper to a large bowl and mix thoroughly.
Dice or shred the cooled chicken breast and add it to the sauce mixture.
Fold together thoroughly.
Chill thoroughly before serving.
To serve place 1/4 cup of chicken salad (per serving) with sliced cucumber and lettuce on top of Wasa crispbread crackers.
Serving size: about 1/2 cup
|Calories 291||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 35g||13%|
|Dietary Fiber 7g||25%|
|Vitamin K 33mcg|